Removing the by-products acetic acid and NH4+ from the l-tryptophan broth by vacuum thin film evaporation during l-tryptophan production
Background: During l-tryptophan production by Escherichia coli, the by-products, acetic acid and NH4+, accumulate in the fermentation broth, resulting in inhibited cell growth and activity and decreased l-tryptophan production. To improve the l-tryptophan yield and glucose conversion rate, acetic ac...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-05-01
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| Series: | Electronic Journal of Biotechnology |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0717345818300137 |